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Receta Mango Chutney (The Book Of Hot And Spicy Foods)
by Global Cookbook

Mango Chutney (The Book Of Hot And Spicy Foods)
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Ingredientes

  • 3 x Barely ripe mangos
  • 2 Tbsp. Corn oil
  • 1 x Piece ginger root peeled minced (3/4")
  • 1 clv garlic -- crushed
  • 1 tsp Salt
  • 1/2 tsp Warm chili pwdr
  • 1/4 tsp Cumin seeds
  • 1/2 tsp Fenugreek
  • 1 1/4 c. Malt vinegar
  • 1/2 c. Seedless raisins
  • 1 Tbsp. Lemon juice
  • 1 1/2 c. Light-brown sugar

Direcciones

  1. Slice mangos in half by cutting lengthwise close to seeds on either side.
  2. Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add in mangos, ginger, garlic, salt, chili pwdr, cumin and fenugreek. Cook gently 2 min, stirring.
  3. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 min or possibly till liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in warm soapy water; rinse. Keep warm till needed. Prepare lids as manufacturer directs. Ladle warm chutney into 1 warm jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 min in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if you like.
  4. Makes 2-1/2 pounds.